Queso & Shells

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Classic, cozy Macaroni & Cheese never tasted better than this quick and creamy Queso & Shells recipe! It’s the perfect quick lunch, savory side dish, or instant holiday favorite!

Last year, on a trip with my girlfriends, I ate the most incredible, loaded “Shells & Cheese” at La Barbecue in Austin, TX. It was lightly spicy, comforting, mouthwatering…and I knew I had to recreate an easy version of this melty mac & cheese at home!

So, today I’m sharing my best homemade recipe for Queso & Shells with you all and it is freakin’ fantastic! A fun, fusion, Tex-Mex style recipe that uses pasta shells, Rotel tomatoes with green chilies, half & half, cheddar cheese, fresh & frozen veggies, seasonings to spice it up, and – YES – Velveeta for a velvety rich, robust sauce that’s the ultimate in taste and texture! If you’re in charge of the Mac & Cheese for Thanksgiving dinner, you cannot go wrong with this recipe!

Click here to watch me prepare this recipe on my IGTV.

More Recipes for Succulent Stuffed Shells!

Turkey & Kale Stuffed Shells in a Balsamic Cream Sauce
Veggie Tikka Masala Stuffed Shells

Few Important Tips!

During the holiday madness, you can prep the ingredients the day before using my favorite chopper from Amazon which makes life so much easier!
Make this dish kid-friendly (milder) by leaving out the spicier ingredients – easy!
I think shell pasta holds its shape and integrity better than macaroni, but you can use either one!
If you’re traveling with this dish, take a little milk with you for reheating to the perfect creamy consistency.
The sauce is so luscious that, even without the pasta, it makes an incredible queso! Thicken it up by adding more cheese. Toss in some black beans. Top it off with sour cream and pico de gallo and serve with tortilla chips. It will disappear fast!

What Kind of Cheese is Best for Homemade Macaroni and Cheese?

Cheddar, Gruyère, Monterey Jack, Fontina, and Parmesan – or any blend of those – will give you a luscious, cheesy flavor! Grating block cheese will help you avoid the anti-caking ingredients in pre-shredded cheese (which prevents it from melting smoothly.)

I WANT to say you can make a smooth cheese sauce without using processed cheese, but last year, I made like 20 different versions of macaroni and cheese without it, but the texture was always an issue. Because of that, I like to use Velveeta combined with sharp cheddar – it’s perfectly creamy and smooth – exactly what you want!

What Other Ingredients Can I Add to Mac & Cheese?

This ridiculously delicious recipe is Mexican-inspired, so it’s loaded with onion, corn, bell peppers, and seasonings! You could also add a protein (chicken, beef, ham, bacon, shrimp, etc.) or consider an Italian Mac & Cheese with mozzarella & parmesan or an Indian-inspired Masala Macaroni & Cheese with ginger, cumin, jalapenos, and paneer.

Queso & Shells

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SERVES: 6 servings

PREP TIME: 20 mins

COOK TIME: 20 mins

TIME: 40 mins

Ingredients

1 tbsp minced garlic

1 tbsp taco seasoning ( I love Trader Joes Taco Seasoning)

1 can rotel tomatoes and green chilis

1/4 cup cilantro chopped

1/2 tsp cumin powder

1/2 tsp chili powder

2-3 serrano peppers finely diced

1 onion finely diced

1 red bell pepper finely diced

1 green bell pepper finely diced

16 oz Velveeta cheese, cubed (Purchase a 32 oz container)

1.5- 2 cups half & half

1/2 cup frozen corn

2 tbsp oil

1-1.5 cups shredded sharp cheddar cheese

2 tsp sriracha

1 box medium pasta shells

Directions

In a large pot heat oil over medium high heat. Once the oil is hot, add the serrano peppers. Let them splutter for about 30 seconds and then add in the diced onions and peppers with a pinch of salt. Continue to cook until they are softened.
Add garlic, saute for about a minute until garlic is fragrant and then add in the taco seasoning, corn, chili powder and cumin powder while stirring continuously- reduce heat to low if things begin to stick.
With the heat set to medium low, Add the can of hotel tomatoes to the pan, give it a quick stir and then dd in half of the cubed cheese along with 1 cup of the half & half and stir until everything is well incorporated. Slowly add in the remaining cheese and half and half, stirring over low heat to make sure the cheese melts.
Add in the sriracha, chopped cilantro stir and making sure the stove is set to low heat, add in one handful at a time of the shredded cheddar cheese letting it melt slowly. Add more or less cheese as you want.

***If you want a thicker cheesier consistency, add more shredded cheese. If you want the sauce to be a little more loose and "saucy" add in some more half and half or milk to thin out the sauce or add in more cubed Velveeta.**

Queso & Shells

More Recipes for Succulent Stuffed Shells!

Few Important Tips!

What Kind of Cheese is Best for Homemade Macaroni and Cheese?

What Other Ingredients Can I Add to Mac & Cheese?

Queso & Shells